NEAPOLITAN SUSAMIELLI original recipe, quick and easy Christmas sweets, typical Neapolitan recipe, soft sweets with almonds and mixed spices, soft and delicious.

Neapolitan susamielli are very soft typical sweets, quick to prepare, made with a simple dough of almond flour and spices, shaped into an “S” and baked for a few minutes, otherwise they harden.

The characteristic S shape of Neapolitan susamielli distinguishes them, and the flavor is similar to roccocò thanks to pisto, a unique spice mix including cinnamon, cardamom, and nutmeg.

In the past, there were two types of Neapolitan Susamielli, one intended for the rich and noble families with more refined flour, and the other with leftover flour for the less affluent class.

They are always present on the tables of us Neapolitans, and I recommend them because they are delicious and soft.

Follow me in the kitchen today; we have Neapolitan susamielli!

Difficulty: Very easy
Cost: Very cheap
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian

Ingredients

1 cup all-purpose flour
1/2 cup honey
1/4 cup sugar
1/2 cup almonds
1 oz candied pumpkin
1/2 teaspoon pisto
1/2 teaspoon baker's ammonia (or half a teaspoon of baking powder)

Preparation

Melt the honey in a bain-marie and set aside.
Place the sugar with the almonds and candied pumpkin pieces in a mixer and blend everything.
Add the flour, honey, sugar, and baker’s ammonia or baking powder and blend again.
Pour the mixture on a floured surface; if needed, add a little honey and work the dough a bit; it should be soft and workable.
Make strips as wide as a finger and about 6 inches long and form an S.
Place the cookies on the baking tray and bake in a preheated oven at 340°F.
Bake for about 12 minutes in a convection oven or 10 minutes in a static one, remove from the oven immediately, otherwise they will harden.
Bon appétit
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